Kale Salad with Edamame and Tomatoes

We love this salad with edamame, tomatoes, and dried cranberries, but you can make it however you want! Kale is a versatile leafy green that’s also delicious with pumpkin seeds, roasted beet, diced apple, carrots, and more.

Cook time: 0 min | Prep time: 5 min | Serves: 2 | Yields: 2 servings

Ingredients:

1 bunch kale

Sea salt

1/2 lemon, juiced

1-2 Tbsp. olive oil

1/2 cup shelled edamame

1/2 cup grape tomatoes

1/4 cup dried, sweetened cranberries

Directions:

Wash and tear the kale leaves away from the stem. Stack them on a cutting board and slice into strips that can be easily picked up with a fork.

Place the kale in a bowl; add the lemon juice, olive oil and sea salt. Massage the kale with your hands until it starts to change to a deeper green and looks wilted.

Add the edamame, tomatoes, and cranberries. Divide into two bowls and serve.